When it comes to grilled steak, few things hit quite like a fresh chimichurri. A good steak can absolutely stand on its own, but every once in a while, adding a bold, herbaceous sauce takes things to the next level. That’s where my Hand-Chopped Chimichurri comes in. Bright, tangy, and full of life, this classic Argentinean condiment doesn’t just complement steak, it amplifies it.
The magic of chimichurri lies in its simplicity. While it’s a no-brainer for steak, don’t stop there. Because of its bold flavors and vinegar bite, chimichurri is just as incredible spooned over grilled chicken or shrimp. Plus, if you’re looking for a way to make roasted vegetables like potatoes, carrots, or mushrooms shine, a quick drizzle of chimichurri will do the trick. The possibilities are endless once you start thinking outside the steakhouse box.
What sets a truly great chimichurri apart, in my opinion, is the texture. I always hand chop my herbs, garlic, and shallots. Sure, you could throw everything into a blender or food processor, but doing so risks turning this vibrant condiment into an over-emulsified sauce. Hand chopping preserves the rustic feel and lets each fresh, flavorful ingredient shine through. With every bite, you get little pops of parsley, cilantro, garlic, and shallot, not a blended paste.
Moreover, hand chopping gives you better control over the final consistency. Since chimichurri is meant to be loose and spoonable, not creamy or pureed, a few extra minutes with your knife are well worth it. Once you taste the difference, you’ll never go back to the blender method again.
Give the Hand-Chopped Chimichurri a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Make with these cuts of steak:
Hand-Chopped Chimichurri: Fresh, Punchy, and Perfect
Course: Recipes, SaucesCuisine: Argentinian, South American6
servings10
minutesLearn how to make fresh, hand-chopped chimichurri. The perfect zesty topping for steak, chicken, shrimp, and roasted vegetables.
Ingredients
½ cup parsley, chopped
¼ cup cilantro, chopped
1 shallot, minced
2 cloves garlic, minced
½ cup olive oil
⅓ cup red wine vinegar
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper
Directions
- Combine all ingredients in a mason jar or airtight container.
- Shake well to mix.
- Spoon generously over steak, chicken, shrimp, or roasted vegetables.
- Storage Tip:
- This chimichurri will keep in the refrigerator for up to five days, if it lasts that long!
